Spicy Chicken Avocado Wraps (Print Version)
Juicy spiced chicken, creamy avocado, crisp veggies, and zesty sauce in soft tortillas.
# What You’ll Need:
→ Chicken & Marinade
01 - 2 boneless skinless chicken breasts (about 12 ounces)
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon chili powder
05 - ½ teaspoon ground cumin
06 - ¼ teaspoon cayenne pepper
07 - ½ teaspoon garlic powder
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Wrap Assembly
10 - 4 large flour tortillas (10-inch)
11 - 1 ripe avocado, sliced
12 - 1 cup shredded lettuce
13 - 1 medium tomato, diced
14 - ½ small red onion, thinly sliced
15 - ½ cup shredded cheddar cheese
16 - ¼ cup fresh cilantro leaves
→ Sauce
17 - ¼ cup Greek yogurt or sour cream
18 - 1 tablespoon mayonnaise
19 - 1 tablespoon sriracha or hot sauce
20 - 1 tablespoon lime juice
21 - Pinch of salt
# Steps:
01 - Combine olive oil, smoked paprika, chili powder, cumin, cayenne pepper, garlic powder, salt, and black pepper in a medium bowl. Add chicken breasts and turn to coat evenly with the spice mixture.
02 - Heat a grill pan or skillet over medium-high heat. Cook chicken for 6-7 minutes per side until cooked through and juices run clear. Let rest for 5 minutes, then slice into thin strips.
03 - Whisk together Greek yogurt, mayonnaise, sriracha, lime juice, and a pinch of salt in a small bowl until smooth and well combined.
04 - Heat tortillas in a dry skillet for 30 seconds per side or microwave for 20 seconds until pliable and warm.
05 - Spread sauce generously across each tortilla. Layer lettuce, diced tomato, red onion slices, avocado, cheddar cheese, and sliced chicken. Top with fresh cilantro leaves.
06 - Fold in both sides of each tortilla, then roll tightly from bottom to top to enclose filling. Slice diagonally in half and serve immediately.
# Expert Tips:
01 -
- The spice rub creates this incredible crust on the chicken that you will want to put on everything forever
- You can prep all the components ahead and assemble in literally three minutes
02 -
- Letting the chicken rest for five minutes after cooking locks in the juices
- Warming tortillas makes all the difference between a successful wrap and a messy disaster
03 -
- Use a sharp knife to slice the chicken against the grain for maximum tenderness
- Keep components separate until you are ready to eat to prevent soggy tortillas